Or use orange marmalade in its place: Heat 18 oz. thick-cut marmalade until bubbling, strain well, and substitute 1/4 cup of the syrup for the granulated sugar in step 1 and 1/2 cup orange pieces for the candied orange in step 2; add 1/4 cup extra flour in step 3.
1. Sunshine Citrus Salad: In a bowl, gently mix peeled segments from 3 medium pink or ruby grapefruits and 4 large navel oranges. Serves 8.
2. Lemony Watercress Salad: Make a vinaigrette with 2 parts extra-virgin olive oil to 1 part fresh Meyer lemon juice, plus salt and freshly ground black pepper to taste. Gently mix in 2 qts. watercress sprigs (snap off tough stems). Serves 8.
3. Campari and Orange Sodas: For each serving, pour ½ cup cold club soda into a glass with a few ice cubes. Add 3 tbsp. cold fresh orange juice and 1 tbsp. Campari (or more if you like). Garnish with an orange slice.
6 of 7Photo by Annabelle Breakey
Setting the table
Set bud vases at each place setting (small vase $26, large $36; from Mudpuppy on Etsy).
7 of 7Photo by Annabelle Breakey
Arrange yellow tulips, white freesia, white stock, and kumquats in an Aalto Savoy vase (from $59; finnstyle.com).